Wednesday, August 4, 2010

Emeril with Ease

This is one of the easiest Emeril recipes I have ever made. His recipes are normally accompanied by mile long ingredient lists and several detailed steps. Don't get me wrong, it is always worth it - I find his recipes to be reliably delicious every time. But it was refreshing to find one that was such a cinch. Give this a try next time you have crawfish on hand - you won't be disappointed!

In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Saute for 2 minutes, or until the onions are soft.

Add the crawfish and garlic.

Continue to cook for 2 minutes. Add the stock and half and half to the pan. Season generously with salt and cayenne. Bring the liquid to a boil.

Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes.